Now that summer is in full swing, it's time to enjoy favorite dishes, perfect for a lunch or dinner on the patio. For me, that's pork ribs and any number of dishes made with ripe, delicious tomatoes.
Easy-to-make dry rub pork ribs take only a few steps and a good night's sleep: 1) clean the ribs, 2) layer on dry rub, 3) put into a 250 F oven when you go to bed and 4) wake up, remove the ribs and enjoy!
Our older son's birthday is coming up. For Franklin's birthday lunch, we'll have the ribs, fire up the BBQ to grill vegetables and enjoy a meal on the patio. Shaded by two giant Koelieuterias trees in back, the patio will be the perfect place to have a meal and hang out.
Gazpacho Takes on a Sweet Partner
For lunch we'll enjoy a new version of an old favorite. Growing up in Southern California, I always loved Mexican food, especially gazpacho, the cold tomato-vegetable soup served year round but especially delicious to have during the hot summer months.
On a trip to Switzerland recently, in Zurich I had a tasting at Rive Gauche, the casual dining cafe at the historic and beautiful Baur au Lac Hotel close to Lake Zurich.
I stayed at the hotel to write a profile for Luxury Travel Magazine. I was eating at Rive Gauche because I was going to do a video cooking demonstration with the chef, Olivier Rais, a delightful, talented chef who is passionate about cooking.
When I interviewed chef Rais, he had recently returned from Los Angeles where he spent time at Crossroads Kitchen, a well-regarded vegan restaurant, owned by Tal Ronnen.
I hope you have the opportunity to visit Rive Gauche in Zurich and Crossroads Kitchen in Los Angeles to taste and compare their gazpachos. In the meantime, please try this very easy-to-make recipe.
If any watermelon juice is left over, make watermelon ice by gently heating the juice and reducing the liquid by a quarter. Cool, then pour into ice cube trays or a freezer-proof container. Freeze and use to sweeten vodka cocktails or lemonade. As the ice cubes melt, sweet watermelon juice releases into the drink. Delicious!
Total time to prepare: 20 minutes
2 pounds ripe tomatoes, washed, stems removed
2 pounds ripe watermelon, washed
1 ripe avocado
1 cup homemade croutons
1 ripe avocado, washed
5 dried bay leaves
1/4 teaspoon black peppercorns
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Sea salt to taste
Place a box grater over a non-reactive bowl. Grate the tomatoes and collect all the juice. Or, run the chopped tomatoes through a food mill and collect the juice. Scrape the pulp off the underside of the food mill sieve and add to the juice. Pour into a large container.
Add the dried spices to the tomato juice. Cover and refrigerate at least one hour or overnight.
Use a sharp knife to cut off the watermelon rind. Press the flesh through a fine mesh sieve or through a food mill and collect all the juice. Pour into a large container and refrigerate.
Pour gazpacho into bowls or cups. Top with avocado and croutons. Serve chilled.
Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
Saturday, July 30, 2016
Subscribe to: Posts (Atom)
Celebrate the Oscars and All Special Events with a Pisco Sour (don't have Pisco, use Vodka or Mezcal)
I like watching the Oscars because it's a celebration of filmmaking, one of the world's greatest art forms. We'll watch the Red ...
I am reprising my July 4th post from previous years. This year is different. COVID isn't over, so we'll practice social distancing e...
Celebrate Thanksgiving by Making Turkey Stock, then Serve Turkey Stew with Dumplings, the Best Day-After Thanksgiving MealMy mother-in-law laughs when she thinks about it. On Thanksgiving, as everyone at the table is passing around platters heavy with freshly sl...
Needing an appetizer for an Asian themed dinner, I played around with the kimchi I had in the refrigerator. A simple marinade using brown s...